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Made Mustard Dressing
From The household (of the Detroit free press), 1886
Serves 8
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
55Calories
2 gProtein
3 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein2.2 g
Carbohydrates3 g
Fiber1.1 g
Sugars1.1 g
Total Fat4.1 g
Saturated Fat0.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium584 mg
Potassium64 mg
Calcium23 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.2 mcg
Vitamin E0.8 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline10 mg
Caffeine0 mg
Water3.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 498. The excerpt below is the record exactly as published.
MADE MUSTARD DRESSING. Four tablespoonfuls of English mustard, two teaspoonfuls of salt, the same quantity of salad oil and white sugar, one teaspoonful of pepper ; vinegar to make a smooth paste
Cook this with the app: pantry check, scaling, and the assistant.